August 19, 2013
On a recent visit to Charleston, South Carolina, in service to Les Dames d’Escoffier, International, we enjoyed several memorable meals when we weren’t cooped up in conference rooms during 12 hours of intense Board meetings.
Here are the gorgeous hush puppies served up at the Charleston Crab House, which has been family-owned for the past 20 years. There are two locations, with the one we tried conveniently located right across the street from the venerable Charleston City Market.
This sign at Charleston Crab House says it all!
We wanted to try one of the local delicacies, Garlic Crab, although our server warned us there wasn’t much meat inside.
Should have listened to her, for the shells were almost as hard as those on a stone crab, with very little meat exhumed for a lot of effort. Glad we just got a single order since we didn’t even finish that!
MUCH better was this sampler plate of a crab cake (made of blue crab and SPICY–not at all similar to Northwest crab cakes, but equally good), fried shrimp (a rare treat for us–we chowed down on them), and King crab claws (not nearly as satisfying as Dungeness).
Waffle fries and coleslaw served as hearty sides!
We walked the entire Market area after lunch to work off a few of those Southern-fried calories. Guess the bacon craze is ubiquitous throughout the United States. Not so sure about Buffalo Wing Soda, however. 🙂
When we visited in mid-July, it was one of the hottest weekends on record on the East Coast. Here are some smart local kids cooling off in a fountain near the sprawling Waterfront Park.
For Spencer’s and my big night out alone (before the meetings started) we chose Husk, the newest offering from James Beard Award-winning Chef Sean Brock of McCrady’s and the Neighborhood Dining Group. Here’s the refreshing Pickled Shrimp with Arugula and Cantaloupe, Shaved Fennel, HUSK Ricotta, and Watermelon Vinaigrette that I enjoyed.
And Spencer’s Chilled Sweet Corn Soup with Virginia Blue Crab, Salad of Summer Courgettes, Fire-Roasted Fennel and Corn, and Crème Fraîche–talk about LOTS of cream.
This is the lovely NC Flounder with VA Blue Crab, Chanterelles and Wood-Fired Peaches, Fennel, and House-Made Vinegar.
And what would a summertime visit to the South be without a bite or three of Fresh Peach Cobbler with White Chocolate Ice Cream and Bourbon Butterscotch?!?!
Here’s a photo of the dessert card for a little more vicarious pleasure.